Effects of different levels of Carboxymethyl Cellulose (CMC) gum added to batter of breaded shrimp on oil uptake, sensory characteristics and fatty acid profile during deep-oil frying

In this study, effect of carboxymethyl cellulose (CMC) gum added to batter of breaded shrimp on oil uptake, sensory characteristics and fatty acid profile were evaluated during deep-oil frying.The treatments consisted of control (without CMC), treatment A (with 2% CMC in batter), and treatment B (with 4% CMC in batter) and treatment C (with 6% CMC in batter). Result of this study indicated that adding different levels of CMC in batter, compared to control sample, was more effective in reducing of oil uptakeand retention of moisture. The effect of using different concentration of CMC in batter showed that the lowestamount of fatand maximum amount of moisture were related totreatmentsC, B,A and control, respectively.There was significantly difference between treated breaded shrimps with control one from fatty acid profiles (p